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Saturday, April 18, 2009

Growing green onions in my garden year-round provides me a consistent supply of fresh and organic green onion leaves anytime I need it. Snipping a couple of leaves is sufficient for most of my cooking and allows the onions to grow indefinitely even during the cold months. For this Grow Your Own # 27 Blogging, I’m making use of green onions from my garden. I’m submitting this easy one-pot dish, made by simmering tofu and veggies in a dashi broth* (made with kelp and bonito flakes) seasoned with sugar, soy sauce, mirin and sake. This dish is comforting and pretty simple to prepare. Here's the recipe:

*. I just buy dashi broth or you can prepare it yourself if you can find kombu kelp and bonito flakes in the Asian store. To make dashi: Soak 4 inch strip of kombu kelp in 3 ¼ water for 1 hour then simmer over low heat. Take out kelp just before water boils. Add ½ cup bonito flakes and turn heat to low. Simmer broth for 30 seconds, remove from heat and strain

We also grow green onions year round, and like you I enjoy the convenience of snipping them right out of the pot. Your tofu and veggie nabe looks delicious! Thanks for joining us for Grow Your Own in April!